A celebration of earthy ingredients & real food

DIY Egg Wraps Recipe

For some reason it is very difficult to get rice wraps here where I live. Why, I do not know.

That is why I was enthused the other day when I saw on pinterest that you can make your own light wraps out of eggs! It was a post by the pretty lady from The Lean Green Bean. I have been trying to reduce the flower and increase the egg in my pancake recipe – forever! All in an effort to make a egg based wrap for myself.

All the time I never thought of just using eggs.

When I made these egg wraps I decided to whisk the egg quite thoroughly, as opposed to the original recipe which calls for mixing with a fork. This actually worked quite well in that it made the cooked wrap very light and fluffy. Yum!

The downside to this is that it makes them a little more fragile to turn. So do not start pan frying these and trying to turn them when you are in a temper or a rush.

It took me literally 10 minutes to cook my wraps because all you need to do is whisk the eggs, heat up the pan with a dab of olive oil, and pour in some egg. Flip after a few minutes, taking care not to break the wrap. You can work on roughly one egg per wrap.

I cooked up more than I needed, and stored some in the fridge. Tomorrow I am going to take them out and see how they taste after storage.

For the filling of my trial wrap I used white cheddar, a few bits of smoked salmon (only because I had some) and some shredded green beans.

But the beauty of these wraps is that they can be filled with anything! I am think of next trying a couple filled with some baked lentil sprinkle, lettuce and mayo! : )